Erics Blog

Just an average guys thoughts

Porterhouse Steak on the Q

Tonight, for dinner, it was a porterhouse steak. Publix finally got someone who doesn’t cut these things 1/2 inch thick, so I grabbed this one.

Medium rare:

After a five minute rest:

Marshall eating the best part:

And, Sophia gets some “scraps”!

Another perfectly cooked piece of meat on the Q! Tomorrow, I am going to see how it works as a tanning bed, as everything else that gets cooked on this grill comes out perfect! πŸ™‚

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February 8, 2011 Posted by | Beef, Food, The Weber Q 200 | , , , , , , , , | Leave a comment

Chicken breasts on the Q

Today, the Q got a workout. Breakfast, lunch, and now dinner. Tonight’s dinner is barbecueΒ  chicken breasts. First the breasts, with a little bit of McKoricks steak seasoning on them. I know, steak seasoning? The chicken breasts don’t know the difference..I asked! πŸ™‚

After heating up the grill, I turned the burner control down to low, which produced a temperature of about 325 degrees in the grill.

After flipping the breasts every 10 minutes, it was time to check the internal temperature. Luckily, my assistant had the required thermometer!

The internal temperature was 155 degrees so it was time to add the sauce. I prefer Bullseye as it is a sweet sauce and also gluten-free. Again, my assistant was very helpful!

All of the cooking was expertly supervised by the ever-present Samantha, seen here, dipping her toes in the pool.

Almost done:

And, plated up almost ready to eat:

The dinner was served with creamer potatoes with garlic, butter, and parsley.

Everything was quite good! The “Q” does it again!

Off to bed for a good nights sleep, then pancakes on the “Q” followed by the “Tour de Bar”!

February 6, 2011 Posted by | Chicken, The Weber Q 200 | , , , , , , , , , | Leave a comment

Cheeseburger in Paradise..or at least the back patio!

For lunch today, it is just a simple cheeseburger. Of course, there is more to it than just slapping a pattie on the grill, but, that will be detailed elsewhere on the blog. (;

The first thing you need is some burger meat. I prefer ground chuck. I get four or five pounds of it and mix in some ingredients, make the patties, place them in zip lock bags, and freeze them. After that, you can just plop them on the grill!

Since I made bacon and eggs on the Q this morning, instead of replacing the griddle with the regular grate, I decided to just cook this burger on the griddle. I mean, why waste that bacon fat? πŸ™‚

I heated up the grill and placed the burger on it once the temperature reached 500 degrees.

Now, what kind of “hamburger” would it be, without the ham? πŸ™‚

Time to add the cheese:

And, finally, plated up! Excuse the paper plate!

As with everything else cooked on the Q so far,…Perfect!

I hope everybody else enjoyed their lunch!

 

February 5, 2011 Posted by | The Weber Q 200 | , , , , , , , | Leave a comment

Sausage on the Weber Q

As I had a hankering for some sausage, I took some out of the freezer after this mornings run. A couple, actually three, of the hot and a couple of mild. Heated up the Q and put the sausages on. I turned the burner down to low and let them cook for about 20 minutes, turning them every five minutes. I cooked them with the lid in the down position

As with everything else that has been prepared on this grill, these also came out perfect. πŸ™‚

 

February 3, 2011 Posted by | The Weber Q 200 | , , , , , , , , , , | Leave a comment

Ribs on the Weber Q

As breakfast was such a raging success, I decided to further test the capabilities of the Weber Q by cooking ribs on it. Ribs, can be cooked in numerous ways and using different methods as far as marinating, seasoning, as well as cooking styles. I decided to use the tried and true method that will work for about anyone.

The first thing I did is to cut the ribs into three sections, then, place them in a pot of water. You may add any spices you wish at this point. For this particular recipe, I added no spices, barbecue sauce, or anything else. Next, turn the heat on high and bring to a boil. Boil for 5 minutes and then turn the heat down to medium or medium low. Contrary to popular belief, boiling ribs does not remove “all” of the flavor of the meat. Let the ribs simmer for a half an hour and then, shut the heat off. Let them soak for another half an hour.

Meanwhile, I had a few small pieces of wood soaking in water. There is much debate regarding soaking your wood. I prefer it. Next, I wrap the wood in foil and placed it on the left side of the burner element.

This was done to add some wood flavor to the meat as well as to add some coating to the grill itself. Over time, there will be a build up and that is when things cooked on the grill will begin to really become flavorful! I turned the burner on and waited for the “plume” of smoke to appear.

Now the grill is ready for the ribs. After soaking, the ribs are easier to cut, so, I cut them at the knuckles, which leaves you with the odd pieces and, the pieces you end up eating at restaurants. I placed the ribs on the grill and closed the lid. This should allow the smoke from the wood to penetrate the meat as well as the other flavors from the barbecue.

Should, was the operative word. It appears that in order to allow the end tables to fold into the Q, there is about a 3/4 inch gap on either side, which was allowing the smoke to escape. I had to add some aluminum foil to block the space on the left side so that the smoke would exit the right side. I may have to construct some sort of device to prevent heat loss in the future.

After an hour on low and checking the ribs frequently, it was time to add the sauce.

And finally, ready to eat! You will notice that the “odd” pieces are not present in the final presentation. They were used for taste testing!

The ribs were quite tasty. They didn’t get as much wood flavor as I had hoped, but that usually requires actual smoking and I didn’t want this to be an all day project!

All things considered, the ribs were very tender, had plenty of “natural” flavor as well as some enhanced flavors from the wood and sauce. Not quite perfect, but for the first time on a “portable” grill, not bad. I know I could never have done this on the MasterForge grill as everything would have been burnt in a 1/2 an hour.

This grill, like most Webers and Ducanes, does not have the flare ups and uneven cooking properties found in cheaper, lesser known grills. So far, the Q has performed better than expected!

One interesting thing, once the wood got hot enough to burn, it had to be moved to the center of the bowl. After it burned up, it fell directly into the catch tray! I couldn’t have planned that any better!

January 31, 2011 Posted by | The Weber Q 200 | , , , , , , , , , | 2 Comments

Breakfast on the Weber Q!

As there was a thread regarding cooking breakfast on a barbecue grill on the BBQSource website, I decided to try this on the Weber Q. This is in part, to add to my upcoming review of the “Q”, which will be posted elsewhere on the blog in the coming weeks.

The first thing I did was to remove the regular grill and place the griddle, which was the only thing worth keeping from the old Charmglow grill, in the grill cavity. As you can see, it fit like a glove! I sprayed some Pam on the griddle just to make sure it was clean and still wouldn’t stick.

Now, to add the bacon. I cut the bacon in half and then freeze it. I eat bacon usually twice a week, and no matter where I put it in the refrigerator, it still goes bad if I store the whole package.

A quick check of the temperature, and we are off! The setting of the burner was “high”.

I closed the lid to add a little bit of flavor to the grill lid…which may come in handy for the ribs I’ll be cooking later on today! πŸ™‚

And now, time to add the eggs!

Everything came out perfect…if I do say so myself!!

Marshalls plate:

And by all accounts, he seemed to enjoy everything!

Breakfast was a complete success. This grill is quite versatile and, it was a different way to cook breakfast. And, has the advantage of not having to clean a couple of pans!

January 30, 2011 Posted by | The Weber Q 200 | , , , , , , , , | Leave a comment